Ground Beef, Olive and Rice Stuffed Peppers
(1 vote)
(1 vote)
Ground Beef, Olive and Rice Stuffed Peppers - Perfect for those who love uncomplicated food.
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
468
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 284 mg | (299 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Long grain rice
- salt
- 1 tsp sunflower oil
- 1 shallot
- 1 garlic clove
- 50 grams black pitted Olives
- 20 grams raisins
- 4 Red Bell pepper
- 1 egg
- 300 grams Ground beef
- 4 stalks parsley
- peppers
Preparation steps
1.
Cook the rice in salted water according to package instructions.
2.
Meanwhile, grease a baking dish with oil. Peel the shallot and garlic and finely chop. Coarsely chop the olives and raisins.
3.
Rinse the peppers, trim and cut in half.
4.
Combine the chopped ingredients with the rice, add the egg and ground beef and mix until combined. Rinse the parsley, shake dry, chop and mix with rice. Season with salt and pepper.
5.
Fill the pepper halves with the rice mixture, arrange in a baking dish, add a glass of water and bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F) for around 35 minutes.
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